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| Issue | Title | |
| No 11 (2016) | FROZEN CONCENTRATED STARTED CULTURES FOR CHEESES OF RUSSIAN GROUP: PRINCIPLES OF CREATION AND DETERMINATION OF PARAMETERS OF USE IN THE PRODUCTION OF CHEESES | Abstract PDF (Rus) similar documents |
| N. Furik, N. Zhabanos, O. Golovach, Е. Brel | ||
| No 12 (2017) | FROZEN CONCENTRATED STARTER CULTURES FOR SEMI-HARD RENNET CHEESES: STUDY OF STARTER POPULATION GROWTH IN THE PROCESS OF CHEESE MAKING AND RIPENING AND EVALUATION OF ITS INFLUENCE ON QUALITATIVE CHARACTERISTICS OF CHEESE | Abstract PDF (Rus) similar documents |
| O. Golovach, N. Zhabanos, N. Furik | ||
| "... В статье приведены данные по изменению активной кислотности и развитию микрофлоры заквасок ..." | ||
| No 12 (2017) | SELECTION OF THERMOPHILIC MICROORGANISMS TO THE COMPOSITION OF POLY-SPECIES STARTER CULTURES FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS | Abstract PDF (Rus) similar documents |
| О. Najdiuk, O. Golovach, M. Babitskaya, N. Zhabanos, N. Furik | ||
| No 19 (2024) | STUDY OF THE LEVEL OF ORGANIC ACID BIOSYNTHESIS BY PROPIONIC ACID BACTERIA CULTURES | Abstract PDF (Rus) similar documents |
| I. Siderko, N. Zhabanos, A. Viaziskaya, M. Misteika, A. Biruk | ||
| No 13 (2018) | FROZEN CONCENTRATED POLYSPECIES STARTER CULTURES OF THERMOPHILIC MICROORGANISMS FOR SULGUNI-TYPE CHEESES: DETERMINATION OF TECHNOLOGICAL PARAMETERS FOR APPLICATION | Abstract PDF (Rus) similar documents |
| O. . Golovach, M. . Babitskaya, N. . Zhabanos, N. . Furik | ||
| "... В статье приведены данные по изменению активной кислотности молочного сырья с использованием ..." | ||
| No 11 (2016) | THE PHYSIOLOGICAL, BIOCHEMICAL AND INDUSTRIALLY-VALUABLE PROPERTIESOF THE BACTERIA OF THE GENUS LEUCONOSTOC | Abstract PDF (Rus) similar documents |
| А. Biruk, N. Furik, S. Vasylenko | ||
| No 18 (2023) | ELECTROKINETIC METHOD OF REDUCING THE ACIDITY OF BUTTERMILK OBTAINED FROM THE PRODUCTION OF SOUR CREAM BUTTER | Abstract PDF (Rus) similar documents |
| E. Bespalova, A. Kadyhrob, G. Pinchuk | ||
| No 19 (2024) | POST-ACIDIFICATION ACTIVITY OF STARTER CULTURES OF LACTOCOCCUS AND STREPTOCOCCUS THERMOPHILUS | Abstract PDF (Rus) similar documents |
| A. Biruk, N. Zhabanos, A. Trafimova, T. Savelyeva | ||
| "... Проведены исследования по изучению изменений активной кислотности в образцах молока ..." | ||
| No 15 (2020) | Investigation of effect of buttermilk in combined cream mixture on sour cream storage stability and stability | Abstract PDF (Rus) similar documents |
| J. Chekanowa, O. Skokowa, T. Melekh | ||
| No 13 (2018) | INFLUENCE OF DIFFERENT FACTORS ON THE PROCESS OF FERMENTATION OF DAIRY RAW MATERIALS WITH DRY CONCENTRATED STARTER CULTURES FOR THE PRODUCTION OF COTTAGE CHEESE | Abstract PDF (Rus) similar documents |
| O. . Titova, O. . Golovach, К. . Chernushevich, M. . Proshkina, I. . Spiridonova, N. . Zhabanos, N. . Furik, T. . Savelyeva | ||
| "... хранения заквасок. Приведены графические зависимости, отражающие характер изменения активной кислотности ..." | ||
| 1 - 10 of 10 Items | ||
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